- 2 tablespoons extra virgin olive oil
- ½ pound Spanish chorizo sausage
- ¾ pound Serrano ham
- 2 small shallots, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 2 cups Italian crushed tomatoes
- 1½ cups heavy cream
- 3 tablespoons vino seco (dry white cooking wine)
- 10 fresh basil leaves, chiffonade
- 1 teaspoon dried oregano, plus fresh oregano for serving
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pound dry rigatoni pasta
- 2 cups coarsely grated fontina cheese
- 8 ounces burrata cheese, torn for serving (optional)
Pre-heat the oven to 350º Fahrenheit.
Cut off each end of chorizo and cut lengthwise in half. Cut each half in half again ending up with quarters. Cut ham in cubes. Set aside.
In a large dutch oven or pan, heat the olive oil over medium-high heat. Add the chorizo and ham, and cook for 3 minutes, until some of the fat is rendered from the meats. Add the onion, and red bell pepper, and reduce the heat to medium, cook for 4-5 minutes. Add garlic; sauté for 30 seconds (making sure garlic does not burn). Add crushed tomatoes, cream, vino seco, basil, oregano, paprika, and salt + pepper; cook for 5 minutes. Reduce the heat to low and add the cream. Simmer for 5 to 7 minutes. Set aside.
Bring a large pot of water to a boil. Cook the pasta for 7 minutes, it will be slightly under al dente (it will continue to cook while baking). Reserve 1 cup of the pasta cooking water; drain and add pasta to the pan with the sauce. Add half of the fontina cheese; toss to evenly coat pasta with the sauce, add in some of the pasta water if needed to thin the sauce. Transfer into a large baking dish sprinkle remaining fontina and bake 20-25 minutes or until the cheese has melted and is lightly browned on top.
Transfer the pasta to serving bowls and top each with burrata. Drizzle with olive oil and fresh oregano. Enjoy!